You simply can’t beat a good burger, loaded down with your favorite toppings, and sandwiched between a bun. I’m not a vegetarian but when it comes to burgers if I have a choice between a meat patty or a veggie filled one, nine times out of ten I am going for the veggie. I want my veggie burgers to have taste, substance and texture and this patty delivers on all accounts.
This homemade veggie burger is made with high-quality ingredients, which isn’t always the case with the store-bought versions. The high-protein lentils and flavorful and “meaty” mushrooms, make them both hearty and satisfying.
Serve on a toasted bun with desired toppings
Recipe yields: 4 patties
- 8 oz. baby bella mushrooms, sliced
- 1 cup precooked black lentils
- 2 garlic gloves, chopped
- ½ cup chopped onion
- 1 tablespoon olive oil + 1 teaspoon
- 2 teaspoons dried parsley
- 1 large egg
- ½ cup panko
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons Dijon mustard
- burger buns, toasted. for serving.
- Heat skillet over medium high heat. Add 1 teaspoon oil to pan. Add in onion and garlic. Sauté till onion is tender 3-5 minutes. Remove from heat.
- Combine mushrooms, lentils, mustard, parsley, salt and pepper in a food processor. Pulse to combine.
- Combine onion mixture , panko, mushroom mixture and egg in a large bowl, stirring well. Divide mixture into 4 equal patties.
- Heat skillet over high heat. Add 1 tablespoon oil to pan. Add patties and cook 4 minutes on each side, or till brown.
- Place mushroom burgers between toasted bun and top with desired toppings.
- If melting cheese over top, simply place the cooked burgers on a baking sheet and place under the broiler 2 minutes or so.